First: New Brunswick "Oven Head" Smoked Salmon with Roasted Cauliflour Goat Cheese Puree, Carrot Sauce and a Salad of Smoked Mackerel, Apple and Watercress...
Fish: Prince Edward Island Lobster with Chardonnay Braised Leeks and Caper Raisin Relish...
Meat: Slow Roast Elk and Duck with Five Canadian Grains, Oxtail Mushroom Gravy and Asparagus...
This is so cool
ReplyDeleteThese pictures are really amazing. Great shots! You're so lucky, and I'm still very jealous :)
ReplyDeleteWhat an awesome opportunity to work with him and meet him. He looks so mellow, calm and happy all the time, and that in itself is a great quality in a chef considering the fact the kitchen is a very fast paced, chaotic and stressful environment. What great memories and great photos, lucky you!
ReplyDeleteAwesome
ReplyDeleteAmazing! Michael Smith rocks :) That first dish looks so delicious...
ReplyDeleteGreat blog -- I look forward to reading it more!
I love peeking into a real life restaraunt kitchen-Amazing. I can tell that Mike Smith is somebody important....Yes?
ReplyDeleteVelva,
ReplyDeleteHe is one of Canada's most famous American Chefs...lol...we consider him to be Canadian...as does he I would say. Several Food Network shows...come on Velv!!
It all looks so wonderful, even the fish dishes (I don't eat fish!) Cute chef too!
ReplyDeleteThe Clean White Page
That is so totally cool! Michael Smith. And the food! Wowza! Thanks for sharing.
ReplyDeleteAs a fellow (ex)chef I just love the mass production of perfection, and getting it right every single time....what an array of delicious foods well done...
ReplyDeleteBut I also love improvisation and the misshapen and delicious on the spare of the moment cuisine, which I now do.
Rico-Tried and Tested Recipes